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Sip On Lentil And Barley Soup

Make this creamy and filling soup by Hello Chef at home

Serves 2 



  • red onion 1 piece
  • garlic cloves 2 pieces
  • ginger 30g
  • carrot 2 pieces
  • olive oil 2 tablespoons
  • tomato paste 35g
  • cumin powder 2g
  • coriander powder 2g
  • turmeric powder 2g
  • water 800ml
  • vegetable stock cube 1 piece
  • red lentils (masoor dal) 80g
  • pearl barley 60g
  • soy cream 100ml
  • baby spinach 40g
  • salt 3/4 teaspoon
  • black pepper 1/2 teaspoon



  1. Peel and chop the onion. Peel and finely chop the garlic. Peel and grate the ginger. Peel and dice the carrots. Heat a large pot over a medium heat with a drizzle of olive oil. Once hot, add the onion and carrot and fry for5 min.
  2. Add garlic, ginger, carrot, tomato paste, cumin, coriander and turmeric. Cook for 1-2 minutes.
  3. Add the measured water, stock cubes, red lentils, and pearl barley. Once boiling, reduce the heat to low. Cover with a lid and simmer for 25 minutes.
  4. Add the soy cream and rinsed baby spinach leaves to the soup. Cook for a further 1-2 minutes. Season with salt and pepper to taste.


Recipe from Hello Chef